Easy, spicy onion rings that can be made right to order. You can omit the spices if you'd like, or add your favorite!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.

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  • Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

322.8 calories; 10 g protein; 39.7 g carbohydrates; 0.3 mg cholesterol; 547.8 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2007
These were fantastic! Great texture and flavor but we sure didn't consider them spicy at all. DH thought there was too much oregano but I used mexican instead of italian so that may have been why. I only did two onions and there wasn't enough batter for all of it. So if you are doing 4 you should double the stuff. I used egg beaters in the carton for this. My DH had me do some shrimp in this too and said it was a winner. This is a definite keeper thanks Luna. Read More
(19)

Most helpful critical review

Rating: 3 stars
03/28/2004
We just did not care for the basil and oregano. I will try this again leaving those out and adding garlic powder. I always drain fried foods on a cookie cooling rack with a paper towel underneath so the food stays crisp on all sides. Read More
(22)
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
03/28/2004
We just did not care for the basil and oregano. I will try this again leaving those out and adding garlic powder. I always drain fried foods on a cookie cooling rack with a paper towel underneath so the food stays crisp on all sides. Read More
(22)
Rating: 5 stars
08/12/2007
These were fantastic! Great texture and flavor but we sure didn't consider them spicy at all. DH thought there was too much oregano but I used mexican instead of italian so that may have been why. I only did two onions and there wasn't enough batter for all of it. So if you are doing 4 you should double the stuff. I used egg beaters in the carton for this. My DH had me do some shrimp in this too and said it was a winner. This is a definite keeper thanks Luna. Read More
(19)
Rating: 5 stars
12/19/2003
I tried this because I had a craving for onion rings but didn't have any beer or soda water to make beer battered traditional style onion rings. Anyway these are pretty good! Mind you I didn't follow this to a tee. I used cracker crumbs instead of bread crumbs and omitted the pepper flakes oregano and basil. They turned out light and crispy with a little zing from the cayenne. Thanks Luna. Read More
(16)
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Rating: 3 stars
10/02/2009
The spices called for in this recipe are a bit odd for my palette; instead I substituted the oregano and basil for paprika and garlic salt--these spices work really well with the cayenne and red pepper flakes. Also--for an easier and quicker clean up forget the separate bowls and put the sliced onions in a gallon-size ziplock bag. Add the flour mixture and shake to coat all onions. Then simply pour in the liquid mixture and shake again. Finally add in the bread crumb mixture and shake. Make sure to separate the onions before you fry them. This is much easier and clean up is a breeze! Read More
(12)
Rating: 5 stars
06/01/2009
I omitted oregano & basil but added garlic powder. I also saw a recommendation to drain onion rings on a cookie cooling rack with paper towels beneath. Very helpful. The onion rings turned out great. Definitely a keeper. Read More
(8)
Rating: 5 stars
06/12/2007
Love these they are easy to make and sastify that craving every time! Read More
(7)
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Rating: 4 stars
10/13/2007
Very good the batter stuck very well to the onions. Wasn't very spicy we added some more cayenne pepper to "kick it up a notch.." Read More
(7)
Rating: 4 stars
08/27/2009
So good! We don't do fried food at home very often and these were my first try at onion rings...but they turned out great! I never buy egg substitute so I used 3 eggs with a splash of milk and a few shakes of tabasco instead (and left out the red pepper flakes). I only had 3 onions but there was lots of extra flour/egg/breading to do more. My husband suggested cuting the onions thiner but I enjoyed them as is. I dried them on a wire cooling rack over a cookie sheet lined with paper towel as suggested and it worked well - kept them crispy and was easy clean up. Read More
(6)
Rating: 5 stars
12/22/2003
These were awesome! My family likes spicy foods so these were a big hit my big kids ate them as fast as I could fry them up. Read More
(5)